Bread: Rustic GRAIN BREAD

Weigh all types of flour and pour into a mixing bowl. Add salt, sugar, coloring malt and the grains. Mix well.

Heat the water - not too hot - and crumble the yeast into it. Stir until the yeast has completely dissolved. Lightly grease a bread pan with clarified butter or oil.

Pour the yeast-water mixture into the flour and stir everything together well. (The work was done by my food processor) Let the dough knead well for 7 minutes on a low level ... or work by hand.

Put a little flour type 550 on a work surface and put the kneaded dough on top. Shape the dough into an elongated loaf and place it - with the end facing downwards - in the baking pan. Peck holes about 1cm deep into the surface. Cover with a kitchen towel ... park in a warm place ... and let rest.

The dysentery is about 1 hour. Then the volume of the dough has doubled significantly. After 45 minutes, preheat the oven to 200 ° hot air ... place a flat bowl of hot water on the bottom of the oven.

When the oven has reached its temperature ... remove the water tray and slide the bread pan onto the middle rail. Bake the bread in 50 - 60 minutes ... depending on the degree of browning required.

At the end of the baking time, take the pan out of the oven ... let it rest for 5 minutes ... then take the bread out of the pan and let it cool completely on a wire rack. First cut cold, even if it's difficult. Then just let it taste good.

The big bread is also worth baking for smaller households. Portion freshly sliced ​​and freeze. The only important thing is that you let the bread defrost in the refrigerator ... then it tastes fresh after defrosting.

I obtained the ingredients marked with * from the Internet. If you are interested, I will be happy to pass on the address ... just email. The ingredients are all organic and do not contain any flavor enhancers.